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Seafood bread, source of protein and carbohydrates
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Octopus Bread (50 g) has 110 calories. That works out to 220 calories per 100 g. It contains 17.5 g of carbs, 5 g of protein, 1.8 g of fat and 1.1 g of fiber. Its 0.6 µg of B12 covers 25% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 50 g
110
KCAL / 50G
Carbs
17.5g
· 6% DV
Protein
5g
· 10% DV
Fat
1.8g
· 2% DV
Fiber
1.1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 66% · Protein 19% · Fat 15%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 110 kcal | |
| Total fat | 1.8 g | 2% |
| Saturated fat | 0.35 g | 2% |
| Trans fat | 0 g | |
| Sodium | 195 mg | 8% |
| Total carbohydrate | 17.5 g | 6% |
| Fiber | 1.1 g | 4% |
| Protein | 5 g | 10% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 50 g | 110 kcal |
| 1 slice (thin) | 30 g | 66 kcal |
| 1 slice (thick) | 80 g | 176 kcal |
| 100 g | 100 g | 220 kcal |
| 1 piece (small) | 100 g | 220 kcal |
| 2 slice (medium) | 100 g | 220 kcal |
| 1 serving (medium) | 120 g | 264 kcal |
| 1 piece (large) | 180 g | 396 kcal |
| 1 serving (large) | 200 g | 440 kcal |
Calculated from 220 calories per 100 g.
Octopus bread is a processed baked product that combines bread dough with octopus, either mixed into the dough or used as a filling. Recipes vary, so the shape, seasoning and amount of octopus can differ from one bakery or home recipe to another.
Make octopus bread by adding cooked, chopped octopus to bread dough or using it as a filling, then shaping and baking the dough until cooked through. Herbs, garlic and other seasonings are optional, and recipes differ in how the octopus is incorporated.
Octopus bread tastes primarily like savory bread with a mild seafood flavor. Properly cooked octopus is not usually strongly fishy; garlic, herbs or spices in the dough or filling can have a stronger influence on the overall taste.
Yes, cook the octopus before adding it to octopus bread. Bread may bake too quickly for raw octopus to become tender, so cooking it first and chopping it into small pieces helps ensure a better texture and evenly cooked filling.
Octopus bread does not have one universally recognized place of origin or a single standard recipe. Bread made with seafood appears in different food traditions, and products sold as octopus bread can reflect a local bakery’s or cook’s own approach.
Yes, octopus bread can be eaten for breakfast if you enjoy savory seafood in the morning. Serve it warm or at room temperature with fresh vegetables; refrigerate leftovers promptly rather than leaving them out through a long breakfast or brunch.
Store leftover octopus bread in a covered container in the refrigerator rather than leaving it at room temperature for an extended period. Reheat it thoroughly before eating, and discard it if its smell or appearance has changed.
Yes, you can freeze octopus bread once it has cooled. Wrap individual slices airtight so they are easy to take out, thaw them in the refrigerator, and reheat until hot throughout for a better texture.
Reheat octopus bread in a moderate oven, loosely covered if the crust is already firm, until the center is hot. A microwave is quicker but can make the bread chewy, so use short intervals and avoid overheating.
No, octopus bread and squid bread use different seafood. Octopus has a firmer, meatier texture, while squid is generally more delicate; either can be baked with bread, but the two are not interchangeable in taste or texture.
Vitamins
B12
0.6µg · 25% DV
B3
1.05mg · 7% DV
B1
0.06mg · 5% DV
Folate
15µg · 4% DV
Minerals
Selenium
6.5µg · 12% DV
Sodium
195mg · 8% DV
Copper
0.07mg · 8% DV
Phosphorus
43mg · 6% DV
Potassium ⭐
55mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 110 calories in 1 slice (medium) (50 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Octopus Bread brings bread dough together with octopus in a savoury bake. It does not have one universally established recipe or a clearly defined place of origin; the octopus may be folded into the dough or added as a topping, so the balance of bread and seafood varies.
Served warm, it pairs the soft, bready crumb with octopus’s pleasantly chewy texture and mild sea flavour. Enjoy it as a snack or a light meal, with salad and lemon; it also fits naturally on a seafood-inspired sharing table. It supplies both carbohydrates and protein, with 10 g of protein per 100 g. Add vegetables alongside for a lighter, more balanced plate.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.35g
MONOUNSATURATED
0.55g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 2.3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.